For a steak that’s deliciously tender, flavorful and not too fatty, we reach for strip (also known as New York strip or shell steak). It has less than half the saturated fat of a rib-eye but is more tender than leaner sirloin. Here, we cook green beans in the same pan used to sear the spiced steak. All those delicious drippings add richness to the beans—plus there’s one less pan to wash!

Devon-O'Brien
Devon O'Brien
EatingWell Magazine, May 2021

Gallery

Credit: Jason Donnelly

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine oil, half the garlic, paprika, chili powder and 1/4 teaspoon salt in a small bowl. Rub the mixture on steak. Heat a large skillet over medium heat. Add the steak and cook, flipping occasionally and adjusting the heat as necessary to prevent smoking, until an instant-read thermometer inserted in the thickest part registers 135°F for medium-rare, 10 to 12 minutes. Transfer to a clean cutting board and let rest.

    Advertisement
  • Add lemon juice and water to the pan and scrape up any browned bits. Stir in green beans, the remaining garlic and 1/4 teaspoon salt. Cover and cook until the beans are tender-crisp, about 5 minutes more.

  • Slice the steak against the grain and serve with the green beans.

Nutrition Facts

215 calories; fat 9g; cholesterol 61mg; sodium 354mg; carbohydrates 10g; dietary fiber 3g; protein 24g; sugars 4g; niacin equivalents 7mg; saturated fat 2g; vitamin a iu 1166IU; potassium 555mg.
Advertisement